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Dried Curry Leaves Powder

16 Jan

dried_curry_leaves_powder
Karivepaku Podi.

Fresh curry leaves are washed and dried under direct sunlight. They are then ground into powder. Store the dried curry leaves powder in a tight jar and use as required.
Makes: around 1/8 Cup Dried Curry Leaves Powder.

Ingredients:

Fresh Curry Leaves 4 – 5 Cups Packed

Method of preparation:

Separate curry leaves and thoroughly wash them.
Pat them dry and spread on a cloth or a wide plate.
Let the curry leaves dry under direct sun light for a day or two or until the curry leaves are crisp.
Grind the dried curry leaves into fine powder.
Store the dried curry leaves powder in a tight jar.
Notes: Make sure to cover the curry leaves with a net cloth to avoid them from flying.

Suggestions: Use dried curry leaves powder as a substitute for fresh curry leaves in curries and fries.
Variations: You can also crisp the curry leaves in oven on low heat setting. You can use the curry leaves powder for the curry leaves rice recipe.
Other Names: Enda Pettina Karivepaku Podi, Dried Curry Leaves Powder.

Spicy Coriander Powder

16 Oct

coriander_karam
Spicy Coriander Powder.

Whole coriander seeds are roasted in a pan till aromatic. Chana dal and spices are also roasted and ground into fine powder along with coriander seeds. The powder is then stored tight in a jar and can be served with idly, dosa etc or with steamed rice and dollop of ghee.
Makes: around 1/2 Cup of Spicy Coriander Powder.

Ingredients:

Coriander Seeds 1/4 Cup
Chana Dal 1/8 Cup
Dried Whole Red Chili 4 – 5
Cumin Seeds 1/4 tsp
Garlic 3 Cloves
Salt to Taste
Oil 1/4 tsp

Method of preparation:

Lightly crush the garlic cloves.
Break the dried red chiles into pieces.

Heat oil in a heavy bottomed pan on low flame, add garlic cloves, coriander seeds, chana dal, cumin seeds and whole red chiles and fry till aromatic or until chana dal is light golden brown in color.
Cool all the roasted ingredients to room temperature.
Grind the roasted ingredients into powder along with sufficient salt.
Store in a dry place and this coriander seeds powder stays fresh for couple of months.
Serve spicy coriander powder with idly, dosa or plain steamed rice and dollop of ghee.
Notes: Make sure not to burn any of the ingredients while roasting.

Suggestions: Adjust spice with red chili.
Variations: Check other spice powders here.
Other Names: Spicy Coriander Powder, Dhaniyala Karam.

Spicy Peanuts Powder

27 Jul

peanut_powder
Pallila Podi.

Raw peanuts are roasted till light golden color. Red chiles, cumin seeds are fried till aromatic. All the ingredients are then ground into fine powder with tamarind and jaggery using a spice grinder. The resulting peanuts powder is then stored tight in a jar and used when necessary.
Makes: around 1 1/2 Cups of Spicy Peanuts Powder.

Ingredients:

Raw Peanuts 3/4 Cup
Ginger 1 inch Piece
Whole Red Chiles 3 – 4
Cumin Seeds 1/4 tsp
Jaggery 2 inch Piece
Tamarind 1 inch Piece
Curry Leaves 5
Salt to taste
Oil few drops

Method of preparation:

Peel and roughly chop the ginger.
Heat a heavy bottomed pan on medium heat, add peanuts.
Stir continuously and roast them till the peanuts turn light golden color (around 5 minutes).
Remove the peanuts onto a wide plate to let them cool to room temperature.

Heat oil in the same pan, add broken red chiles, cumin seeds and ginger.
Fry for couple of seconds till cumin seeds change color and red chiles are crisp.
Remove from heat, add tamarind, curry leaves to warm pan and cool it down.

Grind peanuts, red chillies, cumin seeds, garlic, jaggery, tamarind, curry leaves into fine powder along with sufficient salt.
Store the ground peanuts powder tight in a jar and use when necessary for couple of months.
Serve spicy peanuts powder with plain steamed rice or with steamed idly and with a dollop of ghee.
Notes: Make sure not to burn the peanuts while roasting.

Suggestions: If peanut powder is not spicy enough, adjust the amount of dried red chiles to your preference.
Variations: Check other spice powders here.
Other Names: Spicy Peanut Powder, Pallila Podi.

Garlic Spice Mixture

19 Jul

garlic_spice_mixture
Velluli Pappula Karam.

Fresh garlic cloves are peeled and fried in oil till golden in color. They are then ground into powder along with roasted lentils, spices and tamarind. Store garlic spice powder in a dry jar and it stays fresh for couple of weeks. Serve garlic spice mixture with steamed rice and dollop of ghee or with dosa etc…
Makes: around a Cup of Garlic Spice Mixture.

Ingredients:

Garlic 10 – 5 Cloves Medium
Urad Dal 2 Tbsps
Chana Dal 2 Tbsps
Cumin Seeds a Pinch
Whole Red Chiles 3 – 4
Tamarind 2 inch Piece
Oil 1 1/2 Tbsps

Method of preparation:

Peel the garlic cloves.

Heat oil in a pan, add garlic cloves and fry on low flame till they turn golden in color and remove from heat.
Add the tamarind to the warm pan and keep aside.

Heat a heavy bottomed pan on low heat, fry urad dal , chana dal and cumin seeds separately until golden in color or until aromatic.
Add a few drops of oil to the pan and add the broken red chiles and toast them until the red chiles are crisp.
Cool the roasted ingredients to room temperature and grind them into powder.
Stir in fried garlic cloves, tamarind and salt and pulse a couple of times into coarse mixture.
Serve garlic spice mixture with steamed rice and dollop of ghee or with dosa etc…
Notes: Make sure not to burn any of the ingredients while roasting.

Suggestions: Microwave the tamarind for couple of seconds if necessary to ease the grinding process. Adjust tamarind and red chiles according to your preference.
Variations: Check other recipes at http://talimpu.com/browse.
Other Names: Garlic Spice Mixture, Velluli Pappula Karam.

Spicy Toor Dal Powder

12 May

spicy_toor_powder
Kandi Podem.

Toor dal is roasted until its aromatic and changes color. The roasted toor dal is then ground into fine powder with spices and herbs. Serve spicy toor dal powder with steamed rice and ghee or with idli, dosa etc…
Makes: around 3/4 Cup of Spicy Toor Dal Powder.

Ingredients:

Toor Dal 1 Cup
Asafoetida 1/2 tsp
Whole Red Chiles 2 – 3
Cumin Seeds 1/8 tsp
Black Peppercorns 4
Curry Leaves 6 – 8
Salt to Taste
Oil few Drops

Method of preparation:

Heat a heavy bottomed pan on low heat, add toor dal and roast until the dal turns light golden in color.
Remove the toor dal onto a plate.
Add few drops of oil in the same pan, add broken red chillies.
Fry for few seconds until red chillies change color and turn crisp.
Remove the red chillies from heat.
Add cumin seeds, black peppercorns, curry leaves and asafoetida and fry for few more seconds and remove from heat.

Grind all the ingredients into somewhat coarse powder using a spice grinder.
Store spicy toor dal powder in a tight jar and it stores fresh for months.
Serve spicy toor dal powder with steamed rice and ghee or with idli, dosa etc…
Notes: Make sure not to burn the toor dal while roasting.

Suggestions: Adjust spice with red chillies.
Variations: You an also check other spice powders here.
Other Names: Spicy Toor Dal Powder, Kandi Podem.